Dandelion, a common weed? I think not! This spring veggie abounds right under our nose, in sidewalk cracks, backyards and beyond. It's a great detoxifying green (clearing out all those heavy wintry foods) and though bitter raw, can be lightened in a simple sauté. You'll likely find your local grocery store is even carrying them! This recipe is a perfect transition, using apples - the fruit that stores best in the winter - and spring greens. The apples sweeten the dandelion leaves, and the toasted fennel seeds add a malty, maple crunch to the salad. This is easy to boot, but wholly unique! Oh, and did I mention delicious?!
Dandelion, Apple and Toasted Fennel Seed Salad
- Yield: 2-4 servings
- Prep Time: 5 min
- Cooking Time: 5 min
- 2 cups dandelion greens, coarsely cut into ribbons
- 1 apple, cubed
- 1 tablespoons ghee or butter
- ¼ cup raisins
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon salt
- Toss the dandelion greens and apples together in a bowl. Set aside.
- In a small saucepan, over low heat melt the ghee with the fennel seeds and toast until the seeds brown.
- Add the raisins, apple cider vinegar, honey and simmer on low until the liquid reduces by half, for about 5 minutes.
- Drizzle the warm raisins and fennel seeds over the dandelion greens and apples, mixing together until the edges of the dandelion greens wilt.
- Toss with the lemon juice and salt, and serve.
For more details on finding and harvesting dandelion leaves, visit: http://www.emmafrisch.com/2015/03/dandelion-apple-and-toasted-fennel-seed-salad.html